The Red Tea (Black) Da Shan Jin Jun Mei is one of the most precious products of the artisan reality in China due to the great care used to process this tea without the use of machinery during the production cycle. This tea is produced in Fujian, near the famous mountainous area of Wuyi, from tea trees that are very similar in variety to those used for the production of Lapsang black teas. Jin Jun Mei is generally harvested much earlier than other black teas from the area to keep the flavors highly concentrated in the leaves. Moreover, to obtain an even more precious harvest, producers often choose to pick only the leaves that grow on the side branches of the plant, which are thus more sheltered from the sun. This allows the flavors to develop in a way that is even more varied compared to constant and direct exposure to the sun. Once harvested, the leaves are rolled many times to enhance the natural oils they contain. This phase is followed by real artisans who work by hand all the collected tea. It also requires some energy in this phase because it's necessary to activate the oxidation process. The result of this labor can be seen in that oily and shiny patina that envelops the finished product, giving us many rich and unique flavors in the cup. The Da Shan Jin Mei red tea has small-sized leaves of a brown color, finely processed, with numerous golden buds. Once infused, the leaves release aromas of roasted nuts, dark chocolate, rose, and fragrant wood. The liquor in the cup is a deep orange with amber reflections. Observing carefully the surface of the tea against the light, tiny particles of bai hao, the golden fuzz that covers the buds of which this tea is rich, can be glimpsed. The first infusion of Da Shan Jin Jun Mei red tea reveals notes of cocoa and floral hints of rose, and a sweetness reminiscent of chestnut honey. With a second infusion, hints of roasted dried fruit such as pecans, hazelnuts, and almonds also emerge, along with sweet fruity notes of dates and dried figs. A good minerality can be appreciated, while the body of the tea becomes denser and softer with each infusion, and the orange of the liquor intensifies. With the third infusion and the subsequent ones, important notes of cocoa and sweet hints of vanilla and raw cane sugar wrap the palate again, with a caramel aroma lingering at the bottom of the cup. The persistence in the mouth is long, marked by hints of cocoa and floral notes (rose and orange blossom). After harvesting, the leaves are allowed to wither in the sun for a certain time depending on the producer, before moving to the folding phase. The leaves are then folded and rolled by hand until the oils reach the surface and the juices inside have mixed to start the oxidation process. Once the leaf reaches its typical brown color, the residual internal humidity is removed, and after a few days of resting, the tea is ready to be consumed. We strongly recommend infusing the Da Shan Jin Jun Mei red tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, multiple infusions can be made to capture all the nuances of flavor of the tea. Heat the water to a temperature of 90°C and proceed with a first infusion of 25 seconds. Maintaining the water at the same temperature, you can then continue to use the same leaves, adding more water and increasing the infusion time by 5 seconds each time (25 – 30 – 35…). This tea has a longevity of 6 infusions. For a more classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is up. The infusion times we suggest can also be slightly modified according to personal preference to achieve a more or less intense flavor. It is recommended to store in a cool and dry place, away from direct sunlight.
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The Red Tea (Black) Da Shan Jin Jun Mei is one of the most precious products of the artisan reality in China due to the great care used to process this tea without the use of machinery during the production cycle. This tea is produced in Fujian, near the famous mountainous area of Wuyi, from tea trees that are very similar in variety to those used for the production of Lapsang black teas. Jin Jun Mei is generally harvested much earlier than other black teas from the area to keep the flavors highly concentrated in the leaves. Moreover, to obtain an even more precious harvest, producers often choose to pick only the leaves that grow on the side branches of the plant, which are thus more sheltered from the sun. This allows the flavors to develop in a way that is even more varied compared to constant and direct exposure to the sun. Once harvested, the leaves are rolled many times to enhance the natural oils they contain. This phase is followed by real artisans who work by hand all the collected tea. It also requires some energy in this phase because it's necessary to activate the oxidation process. The result of this labor can be seen in that oily and shiny patina that envelops the finished product, giving us many rich and unique flavors in the cup. The Da Shan Jin Mei red tea has small-sized leaves of a brown color, finely processed, with numerous golden buds. Once infused, the leaves release aromas of roasted nuts, dark chocolate, rose, and fragrant wood. The liquor in the cup is a deep orange with amber reflections. Observing carefully the surface of the tea against the light, tiny particles of bai hao, the golden fuzz that covers the buds of which this tea is rich, can be glimpsed. The first infusion of Da Shan Jin Jun Mei red tea reveals notes of cocoa and floral hints of rose, and a sweetness reminiscent of chestnut honey. With a second infusion, hints of roasted dried fruit such as pecans, hazelnuts, and almonds also emerge, along with sweet fruity notes of dates and dried figs. A good minerality can be appreciated, while the body of the tea becomes denser and softer with each infusion, and the orange of the liquor intensifies. With the third infusion and the subsequent ones, important notes of cocoa and sweet hints of vanilla and raw cane sugar wrap the palate again, with a caramel aroma lingering at the bottom of the cup. The persistence in the mouth is long, marked by hints of cocoa and floral notes (rose and orange blossom). After harvesting, the leaves are allowed to wither in the sun for a certain time depending on the producer, before moving to the folding phase. The leaves are then folded and rolled by hand until the oils reach the surface and the juices inside have mixed to start the oxidation process. Once the leaf reaches its typical brown color, the residual internal humidity is removed, and after a few days of resting, the tea is ready to be consumed. We strongly recommend infusing the Da Shan Jin Jun Mei red tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, multiple infusions can be made to capture all the nuances of flavor of the tea. Heat the water to a temperature of 90°C and proceed with a first infusion of 25 seconds. Maintaining the water at the same temperature, you can then continue to use the same leaves, adding more water and increasing the infusion time by 5 seconds each time (25 – 30 – 35…). This tea has a longevity of 6 infusions. For a more classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is up. The infusion times we suggest can also be slightly modified according to personal preference to achieve a more or less intense flavor. It is recommended to store in a cool and dry place, away from direct sunlight.
